Description
This Chicken Al Pastor Bowl recipe is a delicious and flavorful dish that combines marinated chicken with pineapple, black beans, and rice for a satisfying meal.
Ingredients
Units
Scale
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- 1 packet Sazon Achiote
- 1 teaspoon minced garlic
- 1/2 teaspoon chipotle chili powder
- 1 cup orange juice
- 1/2 Tablespoon brown sugar
Bowls
- 1/2 large white onion (sliced)
- 1/2 large pineapple (cut into small chunks, about 2.5 cups)
- 3 cups cooked rice
- 2 15–ounce cans black beans (drained and heated)
- 1/2 cup chopped cilantro
- 1 medium lime (quartered)
Instructions
- Marinate the Chicken: Whisk together the marinade ingredients in a medium bowl. Pour the marinade over the chicken and marinate for 3 hours or more.
- Preheat and Bake: Preheat the oven to 400 degrees F. Combine onion and pineapple on a baking sheet. Top with marinated chicken. Bake for 15 minutes.
- Prepare Marinade: Boil the reserved marinade in a saucepan for 5 minutes, then simmer until chicken is done.
- Finish Baking: After 15 minutes, flip the chicken and stir the pineapple and onions. Bake for 10 more minutes. Broil for 5 minutes.
- Assemble Bowls: Cut chicken into pieces. In bowls, layer rice, beans, chicken, pineapple, and onions. Top with cilantro, lime, and boiled marinade.
Notes
- Store in an airtight container in the fridge for 3-5 days, or freeze for 1-2 months.
- Marinate the chicken overnight for quicker meal prep.
- You can broil the chicken longer for extra browning and flavor.
Nutrition
- Serving Size: 1 Bowl
- Calories: 480
- Sugar: 12g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 120mg
